Kung Pao Shrimp

Toss the shrimp with cornstarch and a pinch of salt to give them a light coating that will help them sear properly and stay juicy in the high heat of the wok.

Heat vegetable oil in a wok until smoking, then sear the shrimp in a single layer for one minute per side until pink and slightly charred, and remove them immediately.

In the same wok, add the dried chilies and Sichuan peppercorns and stir-fry for thirty seconds until the chilies darken and the peppercorns release their numbing fragrance.

Add the garlic, ginger, and green onion segments, toss for fifteen seconds, then pour in the sauce made from soy sauce, black vinegar, and sugar, stirring until it bubbles and thickens.

Return the seared shrimp to the wok along with the roasted peanuts, toss everything together for thirty seconds until coated in the glossy sauce, then finish with sesame oil and serve immediately.